 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Savory and simple pot pie. You won't believe how simple it was. Ingredients:
1 (10 1/2 ounce) can condensed cream of mushroom soup |
1 (10 1/2 ounce) can condensed cream of potato soup |
1/2 lb beef caps, cut for stir fry |
2 medium carrots, cut half inch thick |
2 stalks celery, same as carrots |
1/2 medium yellow onion, chopped fine |
1/2 cup broccoli floret, raw |
1 1/2 cups milk |
1 egg |
1 cup biscuit mix |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup flour |
2 1/2-3 tablespoons oil |
Directions:
1. Preheat oven to 400 degrees.
2. Dredge beef in flour, brown in oil.
3. you do not have to cook beef entirely. Set aside in large bowl.
4. Combine all veggies except onions, soups, l cup milk, salt, pepper, basil with beef tips in large bowl. Mix well. Set aside.
5. Do not rinse or drain oil from pan, saute onions in same pan with beef juices, aprox. 5-7 mins on medium-high heat. Onions should be slightly opaque and soft. Mix with veggies and beef.
6. In a 8X8 baking dish pour veggie mix.
7. Combine rest of milk, egg, and biscut mix in another bowl. Combine thouroughly.
8. Make sure soup and veggie mixture is evenly smoothed out. Pour biscut mixture over top.
9. Bake at 400 degrees for at least 25 minutes Top should be golden and filling completely heated through. Cook an additional 5-10 minutes if you wish for a more golden crust.
10. You may need a cookie sheet under baking dish.
|
|